Ben’s Pepper and Camembert Tart

Preheat oven to 180°C / 160°C for fan assisted/ Gas 5

Heat the olive oil in a sauté pan, add the peppers and onions and cook over a medium/high heat for 4-5 minutes, until starting to colour. Set aside to cool.

Unroll the pastry sheet and line a shallow baking tin, approximately 20cm by 30cm (if using a rectangular tin).

Line the pastry with foil or greaseproof paper, fill with baking beans and bake for 20 minutes. Remove the paper and beans and return to the oven for 10 minutes, or until the pastry is lightly golden and cooked.

Spoon the tomato sauce over the base of the pastry, top with the peppers and red onion and lay the slices of Camembert over the top.

Return to the oven for 8-10 minutes, or until the cheese has melted.

Serve warm cut into squares.